Beet Hummus - Beets, Garlic

Beet Hummus

With four soups in "Sandy's Soup Series" completed (see my previous four posts), I think it is time to change things up a bit. 

Here is a new twist on a vegan favorite.  Hummus, as far as I know, always contains some type of bean (typically garbanzo beans, but could be white beans, black beans or nearly any other type).  Recently, I read an article in the Wall Street Journal about the popularity of hummus in Jerusalem and the number of varieties one can find there.  One that was mentioned intrigued me - beet hummus.  After being a part of a CSA group in Western Pennsylvania for years, I have had my share of beets, believe me.  Tired of having them boiled, roasted, or just plain raw in a salad I had to find something new.  When I came across the words "beet hummus" I knew I had found the solution.

Though no recipe was given in the article, a quick google search turned up quite a few recipes.  Most of these had some type of bean in them, but I thought this would merely make the same old hummus with a slightly different flavor and color.  I wanted a hummus that was entirely beets.  I did find one on about.com and modified it only slightly.  Beets tend to have a bit more sugar in them than many other vegetables so if this hummus is a little sweet for you, just add more tahini and lemon juice.  Delicious! 

If the Clarion River beets are still lurking around your house, why not give this a try.  It makes a very pretty dish to serve as an appetizer at Thanksgiving or Christmas and no one will guess what it is (till they try it!). 

This is what one pound of beets looks like.

Beet Hummus

1 pound beets (Week 19) (about 4-6 beets)

2 Tbsp tahini

2 cloves garlic

1/2 tsp cumin

1/2 tsp salt

1 Tbsp olive oil

3-5 Tbsp lemon juice

Rinse beets and trim off ends.  Place in a pot and cover completely with water.  Bring water to a boil and reduce to a simmer.  Simmer 30 minutes or until beets are tender when a fork is inserted.  Drain and let cool.  When beets are cool slip skins off by rubbing the skins with your fingers.  Place beets and all other ingredients in a blender and puree until smooth.  Serve with pita wedges, crackers, or fresh veggies.  

Beets with skins removed
I used a combination of red and gold beets.